Swordfish Skewers with Salsa Verde

Chef Chad Colby uses fresh bay leaves on these fresh swordfish skewers, which imparts a lovely fragrance to the dish.

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Yields:
4

Cook Time:
0
hours
45
mins

Total Time:
1
hour
45
mins

Ingredients

1
c.
flat-leaf parsley leaves

10
clove garlic

1
tsp.
crushed red pepper

1/2
c.
extra-virgin olive oil

salt

Freshly ground black pepper

28
fresh bay leaves

1 1/2
lb.
swordfish

1
medium zucchini

2
lemons

Directions

In a blender or mini food processor, pulse the parsley, garlic, crushed red pepper, and olive oil to a thick purée. Season with salt and pepper and transfer to a bowl.

Onto each of 4 long skewers, alternately thread a bay leaf, a piece of fish, a bay leaf and a slice of zucchini, repeating until each skewer has 3 pieces of fish, 3 slices of zucchini and 7 bay leaves. Season the skewers with salt and pepper and brush all over with the parsley sauce. Cover and refrigerate for 1 hour.

Light a grill or preheat a grill pan. Grill the skewers over moderate heat, turning, until the fish is lightly browned and cooked through, about 6 minutes. Transfer to a platter. Meanwhile, grill the lemon halves, cut side down, until charred, about 2 minutes. Serve the skewers with the grilled lemons. Discard the bay leaves.

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